Ham And Lima Bean Soup Food

HEARTY LIMA BEAN SOUP

Steps:

• Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. , Add ham bone and 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Debone ham and cut meat into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender. , In a small skillet, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes or until heated through.

HOLIDAY SPIRAL HAM AND LIMA BEAN SOUP

Steps:

• Place lima beans in a large bowl and cover with several inches of water; soak 8 hours to overnight.
• Bring water, ham bone, and onion to a boil in a pot. Reduce heat, cover, and simmer until onion is tender, about 1 hour.
• Drain and rinse lima beans and add to the pot with the ham bone. Add brown sugar, Worcestershire sauce, hot sauce, dry mustard, and salt. Simmer, covered, about 2 hours. Uncover and continue simmering soup until beans are tender, about 30 minutes more.
• Remove ham bone from soup; cut the meat into bite-sized pieces. Discard bone and return meat to the soup.

DAD'S LIMA BEAN SOUP WITH HAM BONE

Steps:

• Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
• Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
• Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
• Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

LIMA BEAN SOUP WITH HAM

Steps:

• Enjoy!

HAM & LIMA SOUP

Steps:

• 1. Soak beans overnight however you like, I prefer the stove top/oven method (see Soaked and Cooked Tender Beans). Drain and put aside. Now if you are in a hurry, 4 -15 ounce cans will do, just be sure to rinse well.
• 2. In a large stockpot, simmer the ham bone in the stock along with the bay leaves, thyme and oregano for at least a couple of hours, the longer the better. It is ready when the meat falls off. Remove bone and ham from the pot and place on a platter discarding the bone. When cool to touch, shred or tear the ham into bite size pieces. Put aside.
• 3. In a skillet, fry the bacon until fully cooked. Remove bacon with a slotted spoon and set aside. Add onion, celery, garlic and carrots to bacon grease and sauté over medium heat until onions are translucent. Remove vegetables with the slotted spoon and add to the stockpot.
• 4. Add the limas, ham to the pot and bring to a boil. Add the potatoes, bacon, salt and pepper to taste, and bring back to a boil. Skim off any foam that rises to the top. Reduce to a slow simmer; cover and cook on low for about 45 minutes or until beans are tender and begin to break down.
• 5. I serve it with cornbread...mmmm!
• 6. Soak and cook beans: I prepare dried beans two ways. When I think ahead I cook them in a slow cooker overnight with seasonings, on a warm setting and then a few hours the next day on low. Or if I forget, I use the stove-top/oven method that does the same in a couple of hours. The oven seems to work better than using just the stove, making a faster, tender pot of beans. Here's how: cover the washed beans with about 2-inches of water in a dutch oven with a tight fitting lid. Preheat oven to 325 degrees F. Add your seasonings and heat on the stove over high heat until the water just starts to simmer. Place in the oven and cook for 90 minutes. Stir and check the tenderness of the beans. If needed, cook another 15 minutes or until beans are tender for your recipe. Drain and you're ready to go.

HAM HOCKS AND LIMA BEANS

Steps:

• Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.

INSTANT POT HAM BEAN SOUP

Steps:

• Turn Instant Pot on "Sauté", and add oil. Add the onions and garlic and cook until soft, about 2 minutes.
• Add the ham bone, diced ham, broth, Worcestershire, celery, carrots, dried beans, bay leaf, dried thyme, optional ground cumin, salt and pepper. And add any additional optional veggies. Stir the mixture.
• Close the lid, set to high pressure, and after the pressure cooker reaches full pressure, cook for 60 minutes (These are the steps we did for our Instant Pot: Press "Cancel" to stop the "Sauté" setting. Press the "Manual" button. Set the time to 60 minutes.)
• After the cooking time is complete, press "Cancel" and carefully release the pressure.
• Remove ham bones and any excess fatty chunks from the Instant Pot and pull off any ham meat and cut into small pieces. Add the ham back into the Instant Pot. If you want a thicker soup, mash a few of the beans in the soup. Give the soup a good stir and add additional salt and pepper, to taste.
• Garnish with minced parsley (optional). Serve warm with bread.

WHAT TO SERVE WITH HAM AND BEAN SOUP? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

HAM AND LIMA BEAN SOUP

Steps:

• Place lima beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discard liquid., In a Dutch oven coated with cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until beans are tender.

LIMA BEANS AND HAM SOUP

Steps:

• Rinse and sort beans before adding to a pot of water and bringing to boil for 3 minutes.
• Set aside to soak for 1 hour.
• While beans are soaking, melt butter in large soup pot.
• Saute onions, carrots, and celery for 3-5 minutes.
• Add 8 cups water, bay leaf, salt and dash of pepper.
• Add halved potatoes.
• Drain lima beans and add to pot.
• Bring to a boil and then cover and reduce heat to medium low.
• Simmer for 1 1/2 to 2 hours or until beans are tender.
• Add cubed ham during last half hour.
• Mash the potato halves to thicken the stock.
• Salt and pepper to taste.

SOUTHERN LIMA BEANS WITH HAM

Steps:

• Rinse and sort the beans. Set aside.
• In a large Dutch oven, heat olive oil over medium-high heat. Add onion and celery; cook, stirring frequently, until soft, about 5-8 minutes. Add garlic and cook for 1 more minute, stirring constantly.
• Add the rinsed beans, ham hock, bay leaf, water, salt and pepper. Bring to a boil; reduce heat slightly just so that it's at a low boil, and cook for 20 minutes. Reduce heat again just so that the liquid is simmering. Cover and cook for about 1 ½ hours, or until beans are tender. Check the beans after 1 hour, because they may be soft enough at that point if you like your beans a bit more firm. If you prefer the beans really soft and broken down, you may prefer to extend the cooking time to 2 hours. While the beans are cooking, check to occasionally make sure that the beans are covered with water (adding more water, if necessary). Discard bay leaf, remove ham hock from the pot, and shred or chop the meat. Return chopped meat to the pot with the beans. Taste and season with additional salt and pepper, if necessary. Garnish individual servings with hot sauce and herbs; serve with cornbread.

CLASSIC HAM & BEAN SOUP

Steps:

• Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain.
• Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender.
• Remove ham shanks with tongs. Cool slightly. Cut meat from bone; discard bone, fat and skin.
• Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender.
• Heat oven to 400°F.
• Brush both sides of baguette slices with melted butter. Place bread slices onto ungreased baking sheet. Bake 3-5 minutes or until bottoms begin to turn golden brown. Turn slices over; sprinkle with chopped parsley, if desired.
• Serve toasted bread slices with soup.

HAM-AND-BEAN SOUP RECIPE

Steps:

• Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.